Naan is the quintessential bread in formal Indian dinners. It is typically made in tandoor but it can also be made in oven or gas stove. The key is to get the dough right and then roll it the right way.
|Preparation Time: 30 minutes||Servings: 5 Naans||Difficulty: Medium|
|All Purpose Flour||1 cup|
|Vegetable oil||To roll the dough|
|Butter||To drizzle on naan|
- Place a heavy tray in the middle rack of the oven and heat it to 450 degrees Fahrenheit. Once it reaches 450 degrees, turn off the bottom grill and turn on the top grill. Make sure the top grill is on for at least 15 minutes before you put naan in it.
- Mix flour and salt in a bowl. Add milk and mix again. Now slowly add water to make a loose dough. It should be softer than the roti dough. It may take about 1/4 cup + 2 tbsp of water. Oil it and rest it covered for 15 minutes.
- Divide the dough in 5 portions.
- Take a portion and make a rough ball.
- Roll it as thin as possible with the help of a little oil. In restaurants they slap it between their fingers to spread it and you can do it too. I just use the rolling pin.
- Oil it a bit on the top and sprinkle a little dry all purpose flour on it. This is to ensure that the layers come out nicely.
- Fold the dough in half and then one more time to get a triangular shape.
- Press it with your fingers so that the layers stick together and spread it thin using a rolling pin in a triangular shape.
- Oil an aluminum foil. Place the naan on the foil and place the foil with naan on the hot tray in the oven.
- Watch the naan to develop bubbles and rise. Keep an eye on it. It may take anywhere from 2 minutes to 4 minutes for naan to develop dark brown spots.
- Once it looks done, take out the naan and drizzle butter on top. Plain Naan is ready to enjoy with a curry of your choice.
- Keep the dough loose otherwise you won’t be able to roll it thin.
- Try to roll the naan as thin as possible.
- While naans are in the oven, keep an eye on them, they burn very quickly.
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